Fillet of Sole, Bonne Femme
|Sole fillets||3 Pound|
|Mushrooms||1⁄4 , sliced|
|Shallots||2 Medium, chopped|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Half and half||2 Cup (32 tbs)|
|Lemon juice||To Taste|
1)Put fillets on chopping surface,and cut into desired portions.
2)In a pan,heat mushrooms, bay-leaf, shallots, wine, and water. The fillets should lay flat
3)Poach them for 8 minutes or till done.
4)Carefully remove fish,and place in a casserole to warm.
5)Strain well, reserve the stock.
6)Take a bowl,make a paste of butter and flour
7)Add this to stock,and whisk quickly.
8)Once the stock comes to boil, whip in the egg yolks.
9)Add the half and half until sauce becomes thick.
10)Add seasoning,and lemon juice.
11)Pour this over the sole and heat in a oven for a few minutes.